Ikan merupakan salah satu bahan makanan yang mudah rusak. Patin (Pangasius sp) jenis ikan air tawar banyak dijumpai di sungai-sungai Provinsi Riau. dari sungai Riau memiliki cita rasa dan kandungan khas. adalah sumber berkualitas tinggi. Surimi dibuat patin telah dipisahkan kepala, jeroan, kulit tulangnya, kemudian mengalami perlakuan penumbukan ditambahkan beberapa pendukung untuk menda...

The aim of this study was to analyze the effect Kanjoc oligo-glucomannan (KOG) on functional and structural changes in silver carp surimi during fluctuated (FLUC) frozen storage. During study, KOG prepared added 1 3% myofibrillar protein (MP) compared with a positive control (PC) sucrose sorbitol mixture samples. results showed that water holding capacity (WHC), textural properties decreased FL...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed t...

The aim of this research is to develop an automated instrument for filtering surimi washing wastewater. tool consists a water suction system, filtration system using plankton net, and temperature sensors DS18B20 distance JSN-SRT04. results show that the wastewater has been successfully developed can produce 343 grams 199 filtered meat from 1 kg in two trials. turbidity data before after process...

fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. the present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. fish fingers were packed and then stored in refrigerator (4 °c). chemical parameters (fat con...

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used induce formation surimi. The sensory, water holding capacity and strength of DPCD induced gels superior heat-induced gels. Fourier-transform infrared spectroscopy was investigate the role quality golden pompano surimi c...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the g...